We’re still picking a few piments d’Espelette for drying and grinding to make paprika, but it’s nearly the end of the season for them.
Goats' cheeses from Mas Roland
And in a few weeks’ time cheese production will stop for the winter at La Ferme du Mas Roland. These cheeses I bought today are a mix of fresh (1 day old), demi-sec (3 days old) and cendré (rolled in ash). I made salads for the first course of our supper tonight with some of our last tomatoes, chopped red and yellow peppers and the fresh goats’ cheese.
Fresh goats' cheese salad
Our main course was a foretaste of winter: pumpkin risotto garnished with crisp-fried lardons and sage leaves.
Pumpkin risotto
olivesandartichokes 
I love seeing the ingredients and how they are used — and I wish I were there! Our local farmers’ market still has a wide variety of tomatoes and peppers, as well as fresh goat cheese, so I will keep your lovely salad in mind when I am at the market this Saturday.
Oh those cheeses! So jealous! c
The goat cheese salad is fabulous!
Fabulous food – delicious post!
I love the sight of goats cheese – but I’m allergic 😦
I can eat peppers, though 🙂
I just bought a beautiful string of fresh piment d’Espelette and trying to figure out how I can feature the lovely things in a post 🙂
That pumpkin risotto looks great. Can you share specifics, please?? Mmmm…
I’m going out to get some goat’s cheese today! Your dishes look so colorful, delicious and healthy. Very good living!
Our growing seasons are so similar – our peppers too are starting to near their end. I love those cheeses – and that salad looks amazing!